Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE MARINDADE:
   2      pounds        pork tenderloin -- sliced into steaks
   4      sprigs        fresh rosemary -- crushed
   3      sprigs        fresh thyme -- crushed
   2      cloves        garlic -- minced
   1      teaspoon      black peppercorns -- crushed
                        FOR THE PEAR RELISH:
   1      cup           fresh Bartlett pears -- diced
   1      cup           fresh mango -- diced
   1      cup           fresh pineapple -- diced
   1      cup           fresh tomatoes -- diced
   1      teaspoon      garlic -- minced
     3/4  cup           green onion -- thinly sliced
   2      tablespoons   fresh cilantro -- chopped
     1/2  cup           macadamia nuts -- chopped
     1/2  teaspoon      jalapeno -- finely chopped
                        salt and pepper -- to taste
                        FOR BALSAMIC RUM SYRUP:
     1/4  cup           granulated sugar
     1/4  cup           water
     3/4  cup           balsamic vinegar
   2      tablespoons   rum

Preparation:

FOR THE MARINADE: Place the tenderloin in a shallow glass pan. Combine marinade ingredients and mix well and pour over the meat. Cover and refrigerate several hours or overnight. FOR THE PEAR RELISH: Combine pear relish ingredients in a glass dish and mix well. Adjust seasonings to taste. Chill thoroughly. FOR THE BALSAMIC RUM SYRUP: Combine the sugar and water in a saucepan. Heat, stirring until sugar is dissolved. Bring mixture to a boil; boil until reduced to 1/4 cup. Add balsamic vinegar; reduce to 2/3s cup. Remove from heat and stir in rum. Keep warm. To serve, drain the pork. Season with salt and pepper. Grill until medium-well done. Arrange on serving plates. Drizzle with balsamic rum syrup. Spoon generous servings of relish alongside. Makes 8 servings.